I am not one of those food stylists with an intense culinary background. I didn't go to culinary school, I never was a private chef, I sometimes have to look up cooking terms (most recently braise which is creepily on the same page as "brainworm") and I once set an entire 20 pound turkey aflame. However, I am a slave to the aesthetics of food and I'm Italian so I figure that gives me a genetic edge in the cooking department. Since I lack the encyclopedic culinary knowledge of some of my cheffier friends I am committed to following my every whim in the kitchen.....
So when the talented Renee suggested we fry up some chicken, I was all for it.
I followed a deviled fried chicken recipe I found at epicurious. She fried up real nice and tasted delish.
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